C. V.Woods World Championship Chili

3 pounds chicken

1 1/2 quarts water

1/2 pound beef suet

1/4 cup celery -- finely chopped

2 teaspoons sugar

1 teaspoon cilantro

1 teaspoon thyme

1 cup beer

2 garlic cloves -- chopped

lime -- juice of 1 teaspoon oregano

1 tablespoon cumin ground

1/2 teaspoon msg

7 cups tomatoes -- peeled, chopped

5 pounds pork chops -- ctr cut, thin

4 pounds flank steak

3 onions -- medium, 1/2" pieces

3 green peppers -- 3/8" pieces

1 pound jack cheese -- shredded

6 green chiles -- long

Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hour s then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar an d simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1 /4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Bee r mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings.Pour 1 /3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for rem aining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all f at from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drip pings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowl y about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Rehe at Chili before serving. About 5 minutes be! ! fore serving time, add cheese. Just before serving, add lime juice and stir wit h wooden spoon.

Busted by Christopher E. Eaves <[email protected]>